Black Tie Salsa
Ingredients
| 1½ lbs | Roma (plum) tomatoes, seeded, chopped fine | |
| ½ oz | Garlic, minced | |
| 4 oz | Red onion, minced | |
| 1 can | Black beans, drained and rinsed | |
| 1 cup | Frozen corn, very lightly steamed | |
| 1 T | Whole coriander seeds, lightly toasted and ground | |
| 1 T | Extra virgin olive oil | |
| 2 | Jalapeno peppers, seeded and diced fine | |
| 2 | Serrano chilies, seeded and diced fine | |
| 2 t | Tabasco Jalapeno Sauce | |
| 1 T | Fresh lime juice | |
| 1 T | Red wine vinegar | |
| Fresh cilantro, minced | ||
| Salt |
Directions
Lightly toast the coriander seeds until fragrant. Don't allow them to change color substantially. Grind coarsely.
Seed and chop tomatoes. Add the onion and 1/4 teaspoon of salt. Place in a small-holed colander to drain. Press occasionally with spoon to assist the process. Transfer to bowl and add remaining ingredients.
Salt and add cilantro to taste.
Makes about a quart.
Notes
This recipe took second place in the Open Salsa competition at the 2002 World's Championship
.
A coffee grinder reserved for grinding spices makes chopping the coriander seeds easy. You may want to sift the ground spice through a fine strainer to remove the coriander hulls.